Mediterranean Baked Chicken and Fennel

Mediterranean Baked Chicken and Fennel

 

First, I need to say thank you to Alexandra for introducing me to FENNEL.  I keep buying it and need to find ways to use it other than just roasting it. So in my research I found a really cool recipe.

I found this recipe on line and played around a bit with it.  It is not my true invention, as the idea was certainly planted in my head.  I choose chicken breasts, which are a little lighter in fat, as the original recipe used chicken thighs with skin on.  I will comment that the thighs would offer more flavor for sure.  Your choice lower fat or more flavor – pretty much the case always!

2 large chicken breasts cut in thirds

2 tablespoons extra-virgin olive oil

1  bulb fennel diced (reserve the fronds)

1 small red onion diced

1 teaspoons minced garlic

3/4 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes or to taste

1/2 cup oil packed sun-dried tomatoes roughly chopped

1/3 cup kalamata olives, pits removed, crushed

Salt and pepper to taste

2 additional teaspoons olive oil

Use a pan that can then be placed in the oven. 

Salt, pepper and sprinkle with oregano and red pepper flakes the chicken.  Heat the olive oil and sauté  the chicken just to brown.

 

Cut your fennel just above the bulb and leave the fronds for use in a soup broth or on a salad.

 

 

Remove the chicken from the pan and add the fennel, garlic, and onion.  Over medium heat cook all for about 4 minutes (just to wilt).

Remove the pan from the heat and add the olives and tomatoes.  Toss well and add the chicken on top.  Drizzle with additional two teaspoons of olive oil.  Bake in a preheated oven of 350 degrees for about 20-25 minutes.

TIPS:

·        Save the fronds of the Fennel to place in making homemade stock, on top of salads or in salad dressings.

·        Add some grape tomatoes if you like before baking or Artichoke hearts.

·        Serve with couscous or rice. A nice fresh Arugula or spinach salad would be nice as well

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!